I roasted a real pumpkin
And made a pie
Once you taste "real" pumpkin,
you'll never go back to the canned stuff.
This year, for both decor and eating
I'm only buying pie pumpkins
And I'll snatch them from my decorating
as I make pies and breads and muffins!
I roasted the first
and made pumpkin bread
(the first of many October and November loaves)
It's an old recipe,
My grandmother's recipe
It makes two loaves
a bundt cake
a loaf and 4 mini loaves
I find it a small economy when making banana or pumpkin breads
to use a recipe that doesn't make two loaves.
The small ones are great for gifts
The recipe is pretty "plain jane" but you could add raisins or nuts
or even chocolate chips!
But we like it just so
Like grandmother always baked it!
GRANDMOTHER'S PUMPKIN BREAD
3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
2 t. cinnamon
1 t. nutmeg
1 cup oil
2/3 cup water
2 cups canned pumpkin (or pumpkin puree from a "real" pumpkin)
3 cups sugar
Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry ingredients and mix well. Pour into greased and floured bundt cake pan and small loaf pan or two medium size loaf pans or one loaf pan and 4 small loaf pans. For big loaf pans or bundt pan, bake 1 hour 15 minutes at 350. For small loaf pans, the time is less — just watch them. Cool 10 minutes before removing from pan.
NOTE: I always put a piece of parchment in the bottom of any pan — then I’m assured that the product will come out okay. I also grease and flour the parchment.
It's Friday and I'm sharing my pumpkin bread with Michael at Rattlebridge Farm for Foodie Friday